Any-Herb Syrup for Lemonade
Ronna Welsh
Steeping herbs overnight in just-made simply syrup yields the most flavor with a light hint of color.
Makes about 1 1/2 cups
1 cup sugar
1 cup water
pinch of coarse kosher salt
1 cup well-washed soft fresh herbs (such as cilantro, mint, dill, or parsley) OR
½ cup leaves from woody fresh herbs (such as rosemary, oregano, lavender, or thyme)
Bring the sugar, water, and salt to a quick boil in a small saucepan. As soon as the sugar dissolves, submerge the herbs in the hot syrup. Turn off the heat, cover, and let cool completely. Store the syrup in a container in the refrigerator overnight before straining. The syrup will keep for at least to 2 weeks.
“Instant,” From-Scratch Lemonade:
For 6 to 8 servings
1 cup fresh lemon juice
1 cup Any-Herb Simple Syrup
6 cups water
Combine all the ingredients in a big pitcher and stir well. Serve immediately or store in the refrigerator, covered, for up to 3 days. Pour over ice to serve.